Dry matter

From Wikipedia, the free encyclopedia

This article does not cite any references or sources. (March 2007) Please help improve this article by adding citations to reliable sources. Unverifiable material may be challenged and removed.

The dry matter of a cheese is its solids, i.e. all its constituents excluding water. Dry matter contains proteins, fat, milk sugars and minerals. To determine a cheese's fat content, one analyses its dry matter to obtain the fat in dry matter (abbreviated FDM) proportion, and then takes into account the water present in the cheese.